Country-Style Hoisin Ribs
  • 4pounds country-style or baby back pork ribs
  • 1tablespoon coarse salt
  • 1teaspoon black pepper
  • 1teaspoon sesame oil
  • 2teaspoons minced fresh ginger
  • 1clove garlic, minced
  • 1tablespoons minced jalapeño
  • 1tablespoon Chinese five-spice powder
  • 1cup low-sodium soy sauce or liquid aminos
  • 1/2cup packed brown sugar
  • 2tablespoons molasses
  • 2tablespoons tahini (sesame paste)
  • 1tablespoon miso, plus additional to taste
  • 2tablespoons rice wine vinegar
  1. Heat the oven to 375 degrees.
  2. Trim any excess fat off of the ribs. Rub with grilling salt or a mixture of coarse salt and pepper. Place the ribs on a baking sheet in the middle rack of the oven and bake for 45 minutes. While the ribs are baking, start the Hoisin Sauce.
  3. TO MAKE THE HOISIN: Add the sesame oil to a small saucepan over medium heat. Add the ginger, garlic, and jalapeño, and stir until they start to brown. Then add the Chinese five-spice, stirring to incorporate. Whisk in the remaining ingredients and cover the pan to bring the mixture to a low rolling boil. Reduce heat to low and let the sauce simmer until thick, about 10 minutes. Let cool. Adjust sauce to taste with additional red miso. Reserve half of the sauce in a serving bowl and use the other half for brushing on the ribs during cooking.
  4. After 45 minutes, remove the ribs from the oven and brush generously with Hoisin Sauce. Flip and brush again with the sauce. Return the pan to the oven and bake for another 30–45 minutes, or until fork-tender and falling off the bone. It can take up to 2 hours total to bake the ribs. Continue brushing with the Hoisin Sauce every 30 minutes or so until the ribs are done. Serve with leftover sauce . . . and napkins.